Grilled chicken, carrot hummus with coriander
Very nice poultry marinated in pomegranate molasses, seasoned with ground coriander and then snacked; here combined with a delicious carrot hummus with coriander that will not leave you indifferent. A great play on texture and taste around the hummus. A real treat!
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Ingredients
Portions:
4
200 g
chicken breast
2 tbsp
pomegranate molasses
1 tsp
ground coriander
1 tbsp
Casa olive oil
200 g
carrot pebbles
1 tbsp
tahini
1 clove
garlic, minced
1 tbsp
lemon juice
0.5 tsp
sea salt
0.5 tsp
ground cumin
2 tbsp
ice water
1 pinch
ground white pepper
10 g
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a bowl, combine 2 tbsp pomegranate molasses and 1 tsp ground coriander. Add 200 g chicken breast to the bowl and marinate for 15 minutes.
- Heat 1 tbsp Casa olive oil in a grill pan over medium-high heat. Grill the marinated chicken breast for 6-8 minutes on each side or until fully cooked.
- In a food processor, add 200 g carrot pebbles, 1 tbsp tahini, 1 minced garlic clove, 1 tbsp lemon juice, 0.5 tsp sea salt, 0.5 tsp ground cumin, and 2 tbsp ice water. Blend until smooth.
- Season carrot hummus with 1 pinch ground white pepper and 10 g chopped fresh coriander. Mix well.
- Serve the grilled chicken with the carrot hummus on the side. Garnish with additional fresh coriander if desired.
For extra flavor, allow the chicken to marinate in the fridge for up to an hour. This dish pairs well with a light salad or grilled vegetables.